Tender with Orange and Rose Petal Sauce

Name: Tender with Orange and Rose Petal Sauce
Yield: 4
Ingredients: 1 tender roll; 2 cups (American) of white wine; 1 cup (American) of rose syrup; 3 cups (American) of orange juice; 2 sprigs of rosemary; Salt, black pepper, and cloves to taste; Sauce; Reserved sauce from the tender; 2 cups (American) of orange juice; 1 tablespoon of honey; 1 cup (chopped) of dried rose petals

1
1 tender roll
2
2 cups (American) of white wine
3
1 cup (American) of rose syrup
4
3 cups (American) of orange juice
5
2 sprigs of rosemary
6
Salt, black pepper, and cloves to taste
7
Sauce
8
Reserved sauce from the tender
9
2 cups (American) of orange juice
10
1 tablespoon of honey
11
1 cup (chopped) of dried rose petals

Ingredients

1
1 tender roll
2
2 cups (American) of white wine
3
1 cup (American) of rose syrup
4
3 cups (American) of orange juice
5
2 sprigs of rosemary
6
Salt, black pepper, and cloves to taste
7
Sauce
8
Reserved sauce from the tender
9
2 cups (American) of orange juice
10
1 tablespoon of honey
11
1 cup (chopped) of dried rose petals

Directions

1
Cut slits in the tender skin, like diamonds, and insert a clove into each one
2
Mix all remaining ingredients and marinate the tender for at least three hours
3
Roast as per package instructions or until the tender is cooked through and caramelized on the outside
4
Drain the meat, reserve the sauce, and remove the rosemary sprigs
5
Sauce: In a pan, combine the reserved sauce from the tender
6
Reduce over low heat to half
7
Add orange juice, honey, and dried rose petals
8
Simmer until the rose petals are soft
9
Transfer to a blender and puree
10
Check the texture; it should be thick but not too thick
11
Serve the tender sliced with the sauce and a side of broccoli flan.